These millionaire’s shortbread cookies come together with buttery homemade shortbread cookies, topped with rich chocolate ganache, dulce de leche caramel, and crunchy toffee bits.
You might also love these high altitude tested recipes for millionaire’s shortbread (caramel chocolate shortbread bars), chocolate caramel toffee cake, and fudge brownie shortbread bars with ganache.
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Why You’ll Love This Recipe
Quick and Easy to Make. These millionaire shortbread cookies, known for a combination of shortbread, caramel and chocolate, are a simpler version of my millionaire shortbread bars. Instead of making homemade caramel filling, you’ll be using a can of thick and creamy dulce de leche caramel. You could even use store bought shortbread cookies instead of making the homemade cookies.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- 1 recipe Vanilla Bean Shortbread Cookies. These cookies are soft and buttery, and not too sweet, so they’re the perfect base cookie for the sweet caramel and bittersweet ganache.
- Semi-Sweet Chocolate Chips or Chopped Chocolate
- Heavy Whipping Cream
- Dulce de Leche Caramel
- English Toffee Bits
Instructions
- Bake and cool the shortbread cookies as instructed. You can also use store bought shortbread cookies.
- To make the chocolate ganache, place the chocolate chips/chopped chocolate in a bowl. Warm the cream in a saucepan over medium heat, just until hot and steaming, but not boiling. Pour the hot cream over the chocolate. Let sit for several minutes, then stir with a spatula until smooth.
- Let the ganache sit at room temperature for 30-60 minutes, until it cools and thickens enough that it won’t easily run off a spoon, but not so thick that it can’t be passed through a piping tip. You can speed this up by placing the bowl of ganache in the fridge, stirring it every 10 minutes until it’s the right consistency.
- Fit a disposable 12-inch piping bag with a coupler and tip #12, then fill with the cooled ganache. Pipe a ring of ganache onto each of the cooled cookies.
- Fit a disposable 12-inch piping bag with a coupler and tip #12, then fill with the dulce de leche. Pipe the dulce de leche in the center of the chocolate ganache ring.
- Note: I use the brand “Nestle La Lechera” dulce de leche, which is extremely thick straight out of the can. To make it easier to work with, scrape the dulce de leche into a microwaveable bowl, and warm it at 50% power in 30 second increments, until it softens enough that you can pipe it onto the cookies.
- Finish by dipping the tops of the cookies in the toffee bits, so that the toffee sticks to the ganache and caramel.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover cookies in an airtight container at room temperature for up to one week.
I use Nestle La Lechera dulce de leche. It’s extremely thick, and won’t run off the cookies like a thinner caramel sauce or caramel topping would.
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Millionaire’s Shortbread Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 12-Inch Disposable Piping Bags + Couplers (plus tip #12)
Ingredients
- 1 recipe Vanilla Bean Shortbread Cookies
- 5 oz semi-sweet chocolate chips or chopped chocolate
- 5 oz heavy whipping cream
- 1 can (13.4 oz) dulce de leche caramel
- 1 bag (8 oz) English toffee bits
Instructions
- Bake and cool the shortbread cookies as instructed. You can also use store bought shortbread cookies.
- To make the chocolate ganache, place the chocolate chips/chopped chocolate in a bowl. Warm the cream in a saucepan over medium heat, just until hot and steaming, but not boiling. Pour the hot cream over the chocolate. Let sit for several minutes, then stir with a spatula until smooth.
- Let the ganache sit at room temperature for 30-60 minutes, until it cools and thickens enough that it won't easily run off a spoon, but not so thick that it can't be passed through a piping tip. You can speed this up by placing the bowl of ganache in the fridge, stirring it every 10 minutes until it's the right consistency.
- Fit a disposable 12-inch piping bag with a coupler and tip #12, then fill with the cooled ganache. Pipe a ring of ganache onto each of the cooled cookies.
- Fit a disposable 12-inch piping bag with a coupler and tip #12, then fill with the dulce de leche. Pipe the dulce de leche in the center of the chocolate ganache ring.Note: I use the brand "Nestle La Lechera" dulce de leche, which is extremely thick straight out of the can. To make it easier to work with, scrape the dulce de leche into a microwaveable bowl, and warm it at 50% power in 30 second increments, until it softens enough that you can pipe it onto the cookies.
- Finish by dipping the tops of the cookies in the toffee bits, so that the toffee sticks to the ganache and caramel.
Video
Notes
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